Articles citing this article

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Cited article:

Persistence of Mycobacterium paratuberculosis during Manufacture and Ripening of Cheddar Cheese

J. A. Donaghy, N. L. Totton and M. T. Rowe
Applied and Environmental Microbiology 70 (8) 4899 (2004)
https://doi.org/10.1128/AEM.70.8.4899-4905.2004

Fate of Mycobacterium avium subsp. paratuberculosis in Swiss Hard and Semihard Cheese Manufactured from Raw Milk

U. Spahr and K. Schafroth
Applied and Environmental Microbiology 67 (9) 4199 (2001)
https://doi.org/10.1128/AEM.67.9.4199-4205.2001